While wondering what I wanted to have for dinner, Dijon Chicken popped into my brain. After culling through several variations of recipes, I found this recipe on the Taste of Home website. I selected it because it was simple and relatively easy to make. I served it with oven roasted potatoes and a green salad.
Ingredients
- 1/2 cup half-and-half cream
- 1/4 cup Dijon mustard
- 1 tablespoon brown sugar
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 2 teaspoons butter
- 1 small onion, halved and very thinly sliced
- Minced fresh parsley
Directions
- 1. Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper.
- 2. In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.
